Ingredients 1 tablespoon plus 1 teaspoon of extra virgin olive oil 2 large sweet onions, thinly sliced Coarse salt and ground pepper 2 pounds green beans, sliced 4 teaspoons chopped fresh tarragon leaves
Preparation Step 1 In a large nonstick skillet, heat 1 tablespoon of oil over medium-high heat. Add the onions and season with salt and pepper. Cook, stirring frequently, until softened and beginning to brown, 10 minutes. Reduce heat to medium; cook, stirring occasionally, until the onions are golden brown and very soft, 30 minutes. (Refrigerate in an airtight container for up to 1 day. Bring to room temperature before using.) Step 2 Meanwhile, in a large pot of boiling salted water, cook the green beans until crisp-tender and bright green, about 6 minutes. Drain and toss with tarragon and 1 teaspoon of oil; season with salt and pepper. Transfer the green beans to a serving dish and top with onions.
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